Ingredients:
25 - 30 medium/small sized Sambar Onion / Sanna Eerulli
10 - 12 Green Chillies
Salt to taste
1/4 cup grated Coconut
1 tsp Mustard seeds
1 tsp Black Gram seeds
2 - 3 strands of Curry leaves
3 - 4 tsp Oil
Recipe:
Remove the outer cover of each onion, wash them and keep them aside. Cut the green chillies into two halves.
Put mustard seeds, black gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and slit green chillies. Fry this for few seconds and then add the onions, salt and fry them for about 10-15 minutes in low flame until they are cooked.(Sprinkle little amount of water in-between if required.)
Add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 mins. Serve hot. It goes well with Chapathis/Rottis.
25 - 30 medium/small sized Sambar Onion / Sanna Eerulli
10 - 12 Green Chillies
Salt to taste
1/4 cup grated Coconut
1 tsp Mustard seeds
1 tsp Black Gram seeds
2 - 3 strands of Curry leaves
3 - 4 tsp Oil
Recipe:
Remove the outer cover of each onion, wash them and keep them aside. Cut the green chillies into two halves.
Put mustard seeds, black gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and slit green chillies. Fry this for few seconds and then add the onions, salt and fry them for about 10-15 minutes in low flame until they are cooked.(Sprinkle little amount of water in-between if required.)
Add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 mins. Serve hot. It goes well with Chapathis/Rottis.
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